The traditional Cretan Dakos is made with super healthy barley rusk that consists of whole grain barley flour, water and salt. As the rusks are really hard they need a bit of soaking in water or other liquid before use. If rusk is not available in your area, you can use crisp rolls or any other type of rusk or double baked bread with great results.
In Greece we often enjoy this salad as an appetizer or meze with a glass of chilled white wine or Ouzo before dinner but in the spring or summertime, I love to serve it for lunch or as a main course with fresh salad greens. For something a little bit different, try a Cretan Dakos salad with a twist. Here is a link to the recipe: https://www.cook-eat-go.com/post/cretan-dakos-with-a-twist
Ingredients (Serves 1 – 2 persons)
1 large barley rusk or 4 – 6 mini barley rusk or whole-wheat crisp rolls Balsamic vinegar, to taste (optional) 4 tomatoes, diced or grated (or 2 large beef tomatoes)
¼ - ½ cup crumbled Feta cheese or other fresh cheese of choice Capers (optional) Fresh or dried thyme or oregano
Ground black pepper, to taste Extra virgin olive oil, to taste (optional) Preparation Method Dip barley rusk in cold water to soften a bit. Pat dry and place on a plate and drizzle with a dash of balsamic vinegar (optional). Top with grated or diced tomatoes and Feta cheese. Add capers and fresh herbs, season with ground pepper and drizzle with extra virgin olive oil, to taste. Serve immediately. If using crisp rolls, then place them on a plate and drizzle each crisp roll with a dash of balsamic vinegar (optional). Proceed with recipe as per above.
If you like you may also add chopped scallions or finely sliced onion to the dish.
Instead of Feta cheese, you can use any type of fresh cheese or goat cheese and if you are counting calories, I suggest using cottage cheese.
To grate tomatoes, place an old fashioned grater in a soup plate. Cut tomatoes in half and grate. Discard tomato skins and use the tomato pulp for Dakos or any other recipe or tomato sauce.
© KaritasM – May 2020